by Vivian Lawson Hogue

Christmas wasn’t intended just for making memories, but they are, for certain, a part of it. Maybe it is because of families anticipating a gathering to “see how much you’ve grown.” Sometimes the “grown” part is outward instead of upward, but it is still good to visit again. 

In the 1960s, we were in a time of life when our parents were 60-ish, and we five siblings were still marrying and having children. We were grateful for our “old home place” that was adequate for a large crowd and for property that accommodated the vehicles. The children played outside, the men talked football and the women exchanged stories and helped in the kitchen. If anyone stayed overnight, it was time to get out the Army cots and extra blankets. Back then, Conway still had cold winters! Time has a process of changing things, though. We have several fewer of those we loved and enjoyed then, but we still hold them close in our holiday reflections.

One aunt, who was always a story in herself, never missed a Christmas at our house. She was an elementary school teacher and traveled from her tiny hometown in Northeast Arkansas to spend almost her entire holiday with us. Upon her arrival she would bring all the little gifts her school children had given her and put them under the tree. “Evening in Paris” perfume, bath talc, handkerchiefs, ceramic figures or stationery were typical fare. They didn’t quite measure up to the good-humored gifts that my brothers would give her such as the black “widow’s weeds” because she attended every local funeral whether or not she knew the deceased.

Christmas is a cheerful time in terms of Joseph and Mary’s new baby prince in the royal line of King David, but there are times of melancholy remembrances that cannot and should not go away.

One sibling, who remembered a little more than I, recalled, “One World War II Christmas was particularly bad for Conway families. The Arkansas National Guard had a contingent of men that was over-run at the Battle of the Bulge in December 1944. Our local residents lost many close family members on the opening day of that battle. Another sibling of high school age worked for the telegram company, sometimes delivering dreaded news to families.

“We kept in touch with an uncle who was in the Pacific on a Coast Guard cutter. He sent us presents that we couldn’t find in our stores. I recall one delightful gift of a big package of Wrigley spearmint gum. Candy corn was particularly delicious in those days as there were no artificial flavors. The simplest candies, such as peppermint, were special treats for us as Mother didn’t buy candy during the year. I don’t think we suffered from that lack.

“We were on rations for cooking ingredients, tires, gasoline and metal products. Most of our toys were made of wood. Plastic was unavailable. Gasoline was saved so we could do such things as make the family trip to the country to cut a cedar Christmas tree.”

It was not easy to nail a wooden frame on the bottom of that 12-foot tree, but it was always done. Like anything else in harder or simpler times, one did what needed to be done.

It seems appropriate here to include a recipe for a war-time cake made with no eggs, milk or white sugar. With a ration of 8 ounces of sugar per week by 1945, one found other sweetening sources such as brown sugar, raisins or carrots. There was no cooking oil, so Mother melted lard.

This recipe of many variations was simple, but the spice aromas always invited visitors to the kitchen to hunt for a plate and fork. So, what did they call it when the war was over? “Victory Cake!” God bless America and its warriors, past and present!

WAR OR DEPRESSION CAKE

1 pound raisins

2 cups light brown sugar, packed

2 cups water

4 tablespoons lard (or shortening)

2 teaspoons salt

2 teaspoons ground cinnamon

1/2 teaspoon ground cloves (or allspice)

3 cups flour

2 teaspoons baking soda

Combine first seven ingredients in a large saucepan. Bring to a boil over medium heat and cook 5 minutes, stirring occasionally. Remove from heat and cool to room temperature. Preheat oven to 350 degrees. Grease a 10-inch tube pan or bread pan with lard. Mix well the flour and soda, then fold mixture into the cooled batter. Spoon into greased pan and bake 45 minutes. Remove from oven and insert a broom straw or toothpick into the cake. If no batter is stuck to it when removed, it is done. If it is, bake another 10 minutes. Cool upside down on a wire rack or plate.